Korean Beef Power Bowl (Printable)

Savory beef with pickled vegetables and spicy mayo over fluffy rice

# Components:

→ Beef & Marinade

01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp fresh ginger, grated
05 - 2 cloves garlic, minced
06 - 1 tbsp brown sugar
07 - 1 tbsp rice vinegar
08 - 1 tsp gochujang, optional for extra heat
09 - 1/4 tsp black pepper

→ Rice

10 - 2 cups cooked jasmine or short-grain white rice

→ Pickled Carrots

11 - 1 cup carrots, julienned
12 - 1/3 cup rice vinegar
13 - 1 tbsp sugar
14 - 1/2 tsp salt

→ Fresh Toppings

15 - 1 cup cucumber, thinly sliced
16 - 1 fresh jalapeño, thinly sliced
17 - 2 tbsp toasted sesame seeds
18 - 2 green onions, thinly sliced

→ Sriracha Mayo

19 - 1/3 cup mayonnaise
20 - 1 to 2 tbsp sriracha, to taste
21 - 1 tsp lime juice

# Directions:

01 - In a small bowl, combine rice vinegar, sugar, and salt. Stir in julienned carrots and let sit for at least 20 minutes, tossing occasionally.
02 - In a large bowl, mix soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. Add beef, toss to coat thoroughly, and let marinate for 15 to 20 minutes.
03 - Cook rice according to package instructions if not already prepared. Set aside.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust spiciness to your preference.
05 - Heat a large skillet or wok over high heat. Add the marinated beef in a single layer and cook for 2 to 3 minutes per side, or until browned and just cooked through.
06 - Divide cooked rice into four bowls. Top with seared beef, drained pickled carrots, cucumber slices, jalapeños, green onions, and toasted sesame seeds. Drizzle generously with sriracha mayo.
07 - Serve immediately while beef is warm.

# Expert Advice:

01 -
  • Everything comes together in under an hour, but tastes like you spent all afternoon prepping.
  • The pickled carrots add a sharp, bright contrast that cuts through the richness of the beef.
  • You can prep the components ahead and assemble bowls throughout the week without them getting soggy.
  • It satisfies that craving for takeout but leaves you feeling energized instead of heavy.
02 -
  • Don't overcrowd the skillet when searing the beef or it will steam instead of caramelize, and you'll lose those crispy, flavorful edges.
  • Let the carrots pickle for the full 20 minutes, they need time to soften and develop that tangy bite that balances the richness of the beef.
  • Slice the beef as thin as possible, it cooks faster and absorbs more marinade.
  • Taste your sriracha mayo before drizzling, different brands vary in heat and you want to get it just right.
03 -
  • Freeze the beef for 20 minutes before slicing, it firms up just enough to make thin, even cuts much easier.
  • Use a wok if you have one, the high heat and sloped sides help you get that restaurant-style sear without overcooking.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling, it wakes up their flavor and adds a deeper nuttiness.
  • If your beef releases too much liquid while cooking, pour it off halfway through so the meat can actually brown instead of boil.
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